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According to my blog statistics, a lot of people are getting here because they are looking for a recipe for Mushroom and Onion Kugel. I do have a recipe for said kugel on this blog, but it’s for a kugel I make for Rosh Hashana. That one is made with egg noodles.

Since people are looking for it, I thought it would be a good idea to share my recipe for my Passover Mushroom & Onion Kugel. It’s very similar — simple and tasty, but uses farfel (broken up matzo) rather than noodles. Can be made ahead and freezes well.

If I had to choose (and it would be hard to decide) I think this might be my favourite kugel. Button and crimini mushrooms often get the short end of the stick, but I love them and this kugel shows them off.

4 Tbsp. | 60 mL olive oil

1 lb. | 454 g yellow onions, peeled and diced small (2 medium)

2 tsp. | 10 mL salt

1/2 tsp. | 2 mL black pepper

1 1/2 lbs. | 680 g button or crimini mushrooms, sliced

1 1/2 cups | 355 mL water

8 oz. | 225 g farfel (4 cups | 950 mL)

6 large eggs, lightly beaten

Preheat the oven to 375 F | 190 C.

Place a large frying pan or a pot over medium-high heat and add the olive oil. Add the onions, salt and pepper and cook, stirring, for 8-10 minutes or until soft and golden brown.

Add the mushrooms and cook another 6-8 minutes, or until they’ve all cooked and have shrunk by about half. We’re not trying to brown the mushrooms at all, just cook them.

Add the water and bring to a simmer. Cook for 1 minute.

Put the farfel in a large mixing bowl. Pour the mushroom/onion mixture over the farfel and stir to mix. Let rest for about half an hour or until cooled completely. and most of the liquid has been absorbed.

Once cooled, add the eggs and stir to combine. Pour the batter into a greased 8 x 11-inch | 20 x 27.5-cm pan.